Chocolate Chip Cheesecake Recipe

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Chocolate Chip Cheesecake
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Ingredients
9
Count
Nutrition
850
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Preheat your oven to 350 degrees.
  2. Finely grind the graham crackers in a food processor. Place cracker crumbs into a medium mixing bowl and combine with melted butter. Stir together until combined. The mix will be right when it is crumbly and easily sticks to itself. An additional tablespoon of butter may be needed to achieve the correct texture.
  3. Line the inside of a 10 inch spring form pan with aluminum foil. Be sure the foil is as tight as possible, two sheets of overlapping foil should be used. Trim away all the excess foil from the outside of the pan.
  4. Next press the graham cracker crumbs into the bottom of the pan and up the sides. Try to come at least 2/3 of the way up the sides.
  5. Beat the cream cheese with an electric mixer on medium-high until it becomes somewhat fluffy. Beat in the sugar, mixing only until fully incorporated.
  6. Add the whole eggs one at a time. This can be done in the mixer but if you have the patience I have had much better results doing this and all further mixing by hand. It is also highly recommended that you crack each egg into a small dish and gently break the yolk first before adding them to the cream cheese; simply poking a hole in the yolk with a fork is usually enough. If using the mixer beat on low only until just incorporated, then scrape down the sides of the bowl between each addition. If doing this step by hand very gently stir the first egg into the cream cheese. It likely won't incorporate easily, but that's ok. After the first two eggs are in you should be able to very gently fold the mixture repeatedly until the eggs and cream cheese are well combined.
  7. Separate two eggs. Add the egg yolks to the cream cheese mixture. It is again highly recommended that you break the yolks by hand prior to adding them to the cream cheese. Gently mix the yolks into the cream cheese either by hand or with an electric mixer just as before.
  8. Beat in the flour, vanilla, and mini chocolate chips. Again it is recommended you simply fold these ingredients in by hand.
  9. Carefully pour the cream cheese filling into the crust.
  10. Bake for 45-55 minutes in the middle of the oven. When done the cheesecake should be firm around the edges but still still wobble in the center few inches when the pan is gently shaken. Usually takes me 50 minutes but varying ovens and elevations will affect this.
  11. Allow the cheesecake to cool completely in the pan on top of a cooling rack. This will take a few hours. Refrigerate and serve. (can be served room temp if you like but I would strongly suggest serving it chilled).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 850.39 Kcal (3560 kJ)
Calories from fat 581.14 Kcal
% Daily Value*
Total Fat 64.57g 99%
Cholesterol 270.4mg 90%
Sodium 632.35mg 26%
Potassium 328.82mg 7%
Total Carbs 56.26g 19%
Sugars 26.44g 106%
Dietary Fiber 1.11g 4%
Protein 14.62g 29%
Vitamin A 0.1mg 4%
Iron 2.5mg 14%
Calcium 167.9mg 17%
Amount Per 100 g
Calories 370.52 Kcal (1551 kJ)
Calories from fat 253.21 Kcal
% Daily Value*
Total Fat 28.13g 99%
Cholesterol 117.81mg 90%
Sodium 275.52mg 26%
Potassium 143.27mg 7%
Total Carbs 24.51g 19%
Sugars 11.52g 106%
Dietary Fiber 0.48g 4%
Protein 6.37g 29%
Iron 1.1mg 14%
Calcium 73.2mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.2
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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